Savor and Share: Leeks, garlic and onions

Leeks, onions and garlic are all members of the genus Allium, a group that provides flavor to a myriad of dishes. Send your recipes using them for the Recipe Box of April 25.

You can post recipes using the comment link below.You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings.

Remember soft cheese recipes for April 18. On May 2, we will be publishing pasta recipes that did not make it in on March 21. Which means you have an extra week to come up with a nice Mother’s Day recipe for May 9.

In a large stock pot, add the vegetables to the melted butter. Cover to sweat the vegetables, stirring as needed. If too dry add a little water. Do not brown the vegetables. Cook about 6 minutes until vegetables are tender. Add the chicken stock. Simmer for 25 minutes. Add the salt and pepper to taste. Puree in batches in food processor. Reheat on low until served. Serves 6
Submitted by Pam Wobrock

In a skillet sauté the onions in the butter for 6-7 minutes or until tender. Add the green bell pepper and sauté about 4 minutes. Remove from heat. Stir in the pimentos. In a medium baking dish layer the onion mixture, cheese and cracker crumbs half at a time. Whisk together the eggs, half and half cream, salt and pepper. Pour over the top. Bake at 325 degrees for 25 minutes.
Serves 4 Submitted by Pam Wobrock

In a large skillet, cook leeks in hot oil over medium heat for 2 minutes; remove from skillet. Add chicken; cook for 8 to 10 minutes or until tender and no longer pink, turning once. Remove chicken; keep warm.

Add orange-grapefruit juice, vermouth and marmalade to the skillet. Bring to boiling. Reduce heat. Boil gently about 3 minutes or until liquid is reduced by half. Return chicken and leeks to skillet, turning chicken to coat with glaze. Heat through. Serve with hot cooked couscous or rice, if desired.